A lighter take on classic schnitzel, this baked version uses a simple egg and yogurt marinade with panko breadcrumbs for a crisp, golden coating—no frying needed.
Ingredients
700g(1½lb)Boneless skinless chicken breasts 2 large chicken breast cut into cutlets
Prep the chicken - Slice the chicken breasts horizontally into thin cutlets. Place them between two sheets of plastic wrap or parchment and pound lightly until even in thickness. This ensures the chicken cooks evenly and stays tender.
700 g Boneless skinless chicken breasts
Marinate - In a large bowl, whisk together the eggs, yogurt, flour, garlic powder, onion powder, salt, and pepper until smooth. Add the chicken cutlets and turn them well so each piece is fully coated. Cover and let marinate for about 30 minutes. This step helps tenderize the chicken and allows the coating to stick without a separate flour dredge.
2 large Eggs, 120 g Plain yogurt, 2 tbsp All-purpose flour, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Salt, ½ tsp Black pepper
Coat - Place the panko breadcrumbs in a shallow bowl. Remove each piece of chicken from the marinade, letting the excess drip off. Coat in the breadcrumbs, pressing gently so they adhere well on both sides. Arrange the coated cutlets on a lined baking tray, leaving space between each piece.
2 cups Panko breadcrumbs
Bake - Preheat the oven to 200°C / 400°F (180°C fan). Lightly spray the tops of the schnitzel with oil, then turn and spray the other side. Bake for 20 to 25 minutes, flipping halfway through, until golden and cooked through. If needed, spray lightly again during baking to help the crumbs crisp up evenly.
Cooking oil spray, Lemon wedges
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